Easiest Way to Cook Delicious The Grapefruit is the Key! Crab and Avocado Salad

The Grapefruit is the Key! Crab and Avocado Salad. Cut the grapefruit into about the same size strips, and chill both. Mix the mayonnaise, ketchup, lemon juice, salt, and pepper together and chill. Cut the avocados into half and remove the pits.

Season with salt and pepper and serve right away. Arrange the grapefruit in shallow bowls. Layer the avocado on top, then the crab. You can cook The Grapefruit is the Key! Crab and Avocado Salad using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of The Grapefruit is the Key! Crab and Avocado Salad

1. It's 2 of Avocados.
2. It's 80 grams of Imitation crab sticks.
3. You need 1/3 of Grapefruit.
4. Prepare 4 tbsp of Mayonnaise.
5. It's 2 tbsp of Ketchup.
6. You need 1/3 of Lemon juice.

Spoon the dressing over the crab, garnish with the almonds and cilantro and serve. Divide the crabmeat among the salads and garnish each with grapefruit and avocado. If desired, drizzle the salads with any remaining vinaigrette. Meanwhile, start the dressing, placing the grapefruit juice in a small saucepan and bring to the boil.

The Grapefruit is the Key! Crab and Avocado Salad step by step

1. Chill the avocados whole. Once you cut them open, they'll start to brown fast, so be sure to chill them uncut!.
2. Shred the crabsticks roughly. Cut the grapefruit into about the same size strips, and chill both..
3. Mix the mayonnaise, ketchup, lemon juice, salt, and pepper together and chill..
4. Cut the avocados into half and remove the pits. Sprinkle a little salt..
5. Mound the grapefruit and crabstick on top..
6. Pour the sauce from Step 3 over. Garnish with chives or chervil. If you don't have any garnish, you can just sprinkle black pepper on top..
7. You can use plain stick-shaped crabsticks, but the type that looks like real crab might look a bit better?.

Let it cool to get to the room temperature. Using a small, sharp knife, cut between the membranes of the grapefruit, releasing the segments into a small bowl. In a medium bowl, combine the crabmeat, mayonnaise, lemon juice, tarragon, chives, Tabasco and salt. Cut the avocados in half, remove the pits and gently scoop the meat out of the shells, keeping the shape intact. Cook's Tip: This salad is geared toward the fall and winter, with the inclusion of Ruby Red grapefruit and pomegranate.